1. Chill a 1-quart souffle mold in the freezer while you prepare the mousse; also refrigerate a 1 1/2 quart bowl for the whipped cream. 2. Line up the ladyfingers in a single layer in a baking dish, top side up, and slowly drizzle with 2 tablespoons of the Grand Marnier. 3. Warm the yolks in a 3-cup bowl set in hot tap water. 4. Bring the water and sugar to a boil in a small saucepan on high-medium heat, whisking until the sugar is completely dissolved, and boil 2 minutes. For the same 2 minutes, beat the yolks and orange rind with an electric hand mixer until pale and thick. When the syrup is ready, pour it into the yolks, beating constantly, and continue beating on medium to high speed for 6 minutes, until the mousse base is thick, white, and cool. 5. Combine the cream and the remaining 1 1/2 tablespoons Grand Marnier in the chilled bowl and beat to medium-firm peaks. Scoop in the mousse base and fold together completely with a rubber spatula. 6. Layer a third of the mixture in the chilled mold and top with half the soaked ladyfingers; repeat with a second layer, and finish with the remaining mousse mixture. 7. Cover with plastic and freeze well, at least 6 hours. Serve on chilled plates. 8. For a pseudo-souffle effect, use a 3-cup mold with a paper collar; at serving time, remove the collar and sift cocoa over the top to simulate oven browning. ---------------------------------------------------------------------------
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